| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 30 | Servings | |
INGREDIENTS
| 1 | cn | DOLE Crushed Pineapple in syrup (20 oz; use pineapple packed in juice, if desired) |
| 1 1/2 | c | Brown sugar, packed |
| 1 | c | Margarine |
| 1 | Egg | |
| 3 | c | Rolled oats, uncooked |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1 | c | DOLE Raisins |
| 1 | c | DOLE Natural Almonds, toasted and chopped |
INSTRUCTIONS
Drain pineapple well. reserve 1/2 cup syrup. Beat sugar and margarine in large bowl until light and fluffy. Beat in egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining ingredients in medium bowl; blend into pineapple mixture. Drop by 2 heaping tablespoonfuls, 2" apart, onto greased cookie sheets. Flatten tops with back of spoon. Bake in 350'F. oven 20-25 minutes until golden. Cool on wire racks. Makes about 2 1/2 dozen cookies. From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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